Muffin Mania..not an entire failure.

My mom and I have decided to bake some muffins tonight since she couldn't resist buying blueberries on sale the other day. I searched the internet for a gluten free recipe that did not use rice flour. There is nothing wrong with using this flour, but mum & I want a challenge and simply because she doesn't like using rice flour. I found this recipe from the blog, Tasty Yummies (http://tinyurl.com/32a8zhb). 



**Ok! Mum & me decided that we wanted to do things a little different with the flour choices in this recipe. I noted it throughout the original recipe. This made the muffins still pretty doughy after baking for almost an hour. However! We had extra batter & added 1/2 c. rice flour (against our will) & about 2 tbs. sugar. This made the batter change the taste in flavor (the other batter was most delicious), but made us realize this experiment was not a total failure! We shall try this one again...



blueberry mix



Gluten-Free Blueberry Muffins with Almond Flour

makes a baker’s dozen

adapted from Gluten Free Goddess



Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners.

Sift together: (Note: Sifting is a must!)

1 1/3 cups almond meal (use Bob’s Red Mill Almond Flour) (we used 1 1/3 c. coconut flour)
1 cup sorghum (or brown rice flour, if desired) (we used tapioca flour) 
1/2 cup tapioca starch or potato starch (not potato flour!) (we opted for potato starch)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum

Beat in:

1 1/3 cups organic light brown sugar
2 tablespoons light olive oil
1/2 teaspoon vanilla
2-3 organic free-range egg whites (depending on the size, you are looking to get 1/4 cup of liquid), beaten until frothy
1/2 cup warm water, more as needed, up to 3/4 cup*
1 teaspoon fresh lemon juice

Beat the batter until it is smooth, like a slightly thickened cake batter.
*Sub milk for water- we used Vitamin D milk because it has more nutrients & it tastes better! Also with the flours we used we found the batter to be thick. In order to thin the mix to make it more of a cake batter instead of a cookie batter consistency, we added 1/4 c. at a time of milk (after adding up to the original 3/4 c). We used all together 2 1/4c.

Add in:

1 pint fresh blueberries, washed and patted dry

Stir gently and briefly.

Plop the blueberry muffin batter into the twelve lined cups. You’ll probably have some xtra- for a baker’s dozen.

Bake in the center of a preheated oven for 23 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.

Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them in the hot pan- they’ll get soggy).

If your muffins are soggy or slightly underdone– due to unforeseen oven temperature variations– place them back into the warm oven directly on the center rack for five minutes or so.


getting excited for the muffins!